Carbonnade Flamande (Belgium Beef and Beer Stew)

Carbonnade Flamande (belgium  Beef And Beer Stew) Recipe

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Lynn Clay


You can brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter.


★★★★★ 1 vote

15 Min
3 Hr 30 Min
Stove Top


  • 3 1/2 lb
    chuck roast, cut into 1-inch pieces
  • ·
    salt and pepper
  • 4 Tbsp
  • 6 c
    medium yellow onions, sliced thinly
  • 3 Tbsp
  • 1 1/2 c
    beef broth
  • 12 oz
    belgian beer
  • 2
    bay leaves
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
    mustard, spicy brown
  • 4 sprig(s)

How to Make Carbonnade Flamande (Belgium Beef and Beer Stew)


  1. Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
  2. Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
  3. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
  4. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
  5. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
  6. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
  7. Stir occasionally to keep anything from sticking
    About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
  8. Serve over mashed potatoes or noodles.

Printable Recipe Card

About Carbonnade Flamande (Belgium Beef and Beer Stew)

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: Dutch

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